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This is the most popular variety of dashi, which is made from konbu and bonito fish flakes. A good dashi is delicious enough to eat on its own but requires the best-quality ingredients for a full flavour. This recipe makes 1 litre (1 ³/₄ pints).

1 postcard-size piece of konbu

1 litre (1 3/4 pints) water

20g (3/4oz) dried bonito flakes

Wipe off any pieces of dirt from the konbu with damp kitchen paper, then make small tears in it to encourage the maximum release of flavour. Place in a saucepan with the water and bring to the boil over a low heat. Remove the konbu when it begins to float to the surface, just before the water reaches boiling point – do not boil the konbu as it will discolour the dashi and make it taste bitter.

Add the bonito flakes and bring the water back to the boil, then remove from the heat. Allow the flakes to settle to the bottom of the pan, then strain the stock using a fine-meshed sieve lined with kitchen paper or a coffee filter.

The delicate flavour and taste of dashi is lost if it is frozen, so it is best to make the stock fresh each time and use it the same day.